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Top view of black bean soup in a white bowl.
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5 from 1 vote

Black Bean Soup

Warm, flavorful black bean soup with a little spicy kick. There are onions, celery, peppers, jalapenos, garlic, broth, cumin that season this soup just right.
Course: Main Dish



Black Bean Soup

  • 1 cup yellow onions (chopped)
  • 1/2 cup celery ribs (chopped)
  • 1/2 cup red pepper (chopped)
  • 2 TBS jalapenos (diced)
  • 1 1/2 TBS garlic (minced)
  • 2 tsp chicken or vegetable broth (or 2 bouillon cubes)
  • 1 1/2 cups water
  • 2 - 15 oz cans black beans (undrained)
  • 2 TBS oil
  • 1 tsp cumin
  • 1/2 tsp garlic salt (or to taste)
  • 1 1/2 TBS cornstarch (optional)
  • 1 1/2 TBS cold water (optional)


  • tortilla strips
  • sour cream
  • cheese (grated)
  • jalapenos or red peppers (sliced)


Black Bean Soup

  • Gather vegetables and chop all vegetables
  • Warm 2 TBS oil in a sauce pan, add vegetables, and saute for 3 to 5 minutes
  • Add water and chicken or vegetable broth or bouillon to saucepan and simmer for 5 to 10 minutes until vegetables are tender
  • Pour in 1 can of undrained black beans along with garlic salt and cumin; simmer for an additional 5 minutes
  • Test taste to see if more seasoning is needed, add more if desired
  • Using an immersion blender or blender, blend until soup is mostly smooth - if using a blender leave the lid loose or slightly open so the heat doesn't build up inside
  • Return to saucepan, add 1 more can of undrained black beans and warm for 5 more minutes
  • If thickening is needed whisk together cornstarch and cold water until smooth
  • Whisk thickener into soup and continue to stir until soup is consistency desired
  • Serve warm, serve with toppings if desired